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Tag Archives: vegetarian

Roasted Broccoli, Brussels Sprout, and Lentil Salad

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In in interest of being healthy, I’ve decided to leave this salad mostly as I found it and share it with everyone. I didn’t have any arugula handy, so tried it as a roasted vegetable side, and it worked fantastic. If you’d like a little more greenery in it, feel free to follow the link below in the actual recipe to the original post I got it from. If you want a little less healthy of an option, I bet this would be amazing with some crumbled bacon. Mmmm bacon. Sorry.Got distracted there for a moment. Anyway, on to the recipe.

Start out by preheating an oven to 425°F and line a rimmed baking sheet with parchment paper or a silpat. Have you noticed yet how much I love my silpat? Cut the broccoli into bite sized chunks and cut the brussels sprouts in half through the stem. Toss everything in olive oil. Bake 10 minutes, stir, bake another 10, and if the vegetables are crisp-tender and well browned, pull them out. If not, toss them again and bake until they are.

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Posted by on April 11, 2013 in Healthy, Salad, Vegetable

 

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Roasted Vegetable Panini

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Today marks the start of a new series of posts on this blog, which I’m calling Technique Tuesdays. Every Tuesday I’ll post a new dish which features a basic cooking technique, and go over that technique in greater than usual detail. Hopefully this will help everyone learn a bit more about the nuts and bolts of cooking.

Today we’re going to be broiling vegetables. Broiling is wonderful for browning, melting crumbs, and cooking thin foods. For example, it’s great for fish, thin vegetables, and garlic bread. It’s not good for thicker foods, such as potatoes, large cuts of meat, or actually baking bread. Generally broiling is done 4-5″ from the heating element of your oven (measured to the top of the food, not the rack), so I usually use the second rack down in my oven. If I’m broiling something very burn-sensitive like a quick brown on a breadcrumb topping, though, the third down might be better for more even browning and less chance of burning. You want to watch the food closely when broiling, since the difference between browned and burnt is less than a minute.

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Orange Mascarpone Filled Dates

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The Superbowl is over, but apparently the Superbowl appetizer posts aren’t. I’ve made these twice now, once for New Years, once for the Superbowl, and they’re great. Actually, I must admit: I came up with the idea, but my friend’s 15 year old daughter Mary made them. And did a great job!

First you start by making the filling. Take a small container of mascarpone and scoop it into a bowl. Mix in the zest of an orange, half of the juice of the orange, and a teaspoon of ground cardamom.

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Split open a date, and spoon a little of the filling into it.

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Posted by on February 6, 2013 in Appetizer/Snack

 

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Chorizo Fillo Shells

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Tonight I had a few friends over for dinner, and whipped up a new appetizer and thought I’d share. The idea of it is chorizo (though I used vegetarian-friendly soy chorizo), mixed with some cream cheese for creaminess, pepperjack for cheesy spiciness, and salsa for a bit of tomato and extra spice. Then for a container, I decided on stuffing won-ton wrappers, but couldn’t find any, so got phyllo (fillo?) shells.

So, to start: brown the meat, or fry the soy fake stuff in a bit of oil and get it hot.

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Then add the cream cheese, pepperjack cheese, and salsa over low heat and stir until melted.

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Posted by on December 20, 2012 in Appetizer/Snack

 

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Creamiest Mac and Cheese ever

Creamiest Mac and Cheese ever

So a few months ago, I saw a post claiming to be a macaroni and cheese revolution on Pinterest. Yes, I know that app/site is an evil addiction and will eventually swallow my soul and turn me to the dark side of pinning photos of cute knitwear and dream houses. At that point, you may all revoke my access to the internet and I will be justly chastised. Until then, it brings me recipes like this, which ARE a macaroni and cheese revolution. The greatest thing about it is that it’s actually reasonably healthy, though it involves a lot of cheese. You can definitely use whole wheat pasta, it already uses skim milk, and you COULD cut down on the cheese, or use low fat, though I claim no responsibility for whatever may occur if you go THAT far.

So, you start by washing your macaroni and draining it in a colander, then put it in a saucepan along with a little butter, some lowfat milk, nutmeg, mustard powder, and salt.

Turn on the heat to medium, and stir frequently while it comes to a simmer. Once to a simmer, reduce heat to low and stir often (as the recipe says, don’t leave the stove, frequent stirring is essential), until the macaroni has absorbed most of the liquid, about 15 minutes.

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Posted by on November 21, 2012 in Entree

 

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Cooking Madly

Where mad science and bacon cravings collide

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take time to smell the flour

Salt and Serenity

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Salt and Serenity

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Salted Kitchen

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The Craving Chronicles

I have a sweet tooth and I'm not afraid to use it

The Gourmand Mom

Good food, seasoned with a dash of life

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